Zucchini abound this time of year as do my Sungold cherry tomatoes. Combine these two ingredients with basil, garlic, shrimp…WOW! You could easily adapt this to regular pasta, but why? I topped my meal with a sprinkle of Parmesan as well. Deliciouso!
Garlicky Tomato-Basil Shrimp with Zoodles
4 small, straight zucchini, ends trimmed
salt, garlic salt, pepper
1 cup cherry or grape tomatoes, quartered
5 large fresh basil leaves, chopped
1/4 cup + 1 teaspoon extra virgin olive oil, divided
1lb jumbo shrimp (16/20 count,) peeled and deveined
1 large clove garlic, minced
Spiralize zucchini using the fattest noodle blade then add to a colander set atop a bowl. Lightly salt then toss with your fingers to coat. Cover then place in the refrigerator for 30 minutes to an hour to drain excess liquid.
Add tomatoes and basil to a large bowl with 1 teaspoon extra virgin olive oil then season with salt and pepper, stir to combine, and set aside.
Heat 1-1/2 Tablespoons extra virgin olive oil in a large skillet over medium-high heat. Pat shrimp very dry between paper towels then season tops with garlic salt and pepper. Add half the shrimp to the skillet seasoning-side down then sauté for 2 minutes per side, or until cooked through, then transfer to bowl with tomatoes and basil. Heat another 1-1/2 Tablespoons extra virgin olive oil in the skillet then sauté remaining shrimp. When shrimp have 30 seconds left add garlic then sauté until fragrant, and then add to the bowl and stir everything to combine.
Meanwhile, remove zoodles from refrigerator then pat dry with paper towels. Heat remaining Tablespoon extra virgin olive oil in the skillet then add zoodles. Season with salt and pepper then sauté until crisp-tender, 2-3 minutes. Plate zoodles then top with garlicky tomato-basil shrimp and serve.
Fresh Peach Ice Cream is a summer dream come true. I’ve made it in the past but never cared for the icy chunks of peach in the ice cream. This recipe appealed to me with the blended peaches, allowing the peach flavor to permeate the ice cream. I added a bit of lemon juice (noted in the recipe below) to add a little citrus kick to the creamy goodness of peach ice cream. I served with fresh raspberries, my favorite combination with peach!
Peach Ice Cream
2 cups chopped peaches (peel removed)
1 1/4 cups sugar (divided)
2 cups heavy cream
1 cup whole milk
1/2 tsp vanilla extract
optional: 1/2-1 tsp fresh lemon juice
Mix chopped peaches with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so the peach pieces release their juices.
Blend peaches up in a blender or food processor until nice and smooth. (Add 1/4 cup of your whole milk if you need more liquid to blend it up)
In a large bowl combine peach mixture with heavy cream, whole milk, vanilla extract, and remaining 3/4 cup sugar. Set aside.
Get out your freezer bowl and start running your ice cream maker. Pour the peach mixture into the running ice cream maker. And allow to run according to manufactures instructions (Mine is about 25-30 minutes.)
Serve now for soft serve ice cream.
For scoopable ice cream, scoop the peach ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight. Then scoop and serve.
During the Pandemic lockdown, the girls and I joined our local winery, InVINtions, for their Zoom Italian Cooking classes with Chef Lucas. We made many wonderful dishes with Chef Lucas, and Pears in Red Wine Sauce was a delicious surprise. We didn’t have great expectations for this recipe, but trust me, it was one of many fantastic dishes!
When the holidays are upon us and we are tired of dishes that are too sweet or too rich, this is the perfect answer. It is a beautiful dish to serve your guests or to enjoy all by yourself!
PEARS IN RED WINE SAUCE
6-8 Pears 1 Bottle Red Wine 8 Ounces (1 cup) of Sugar 3 Cinnamon Sticks 6 Cloves
In a pan, combine all the ingredients.
Cook over low heat for about 1 hour.
If you desire a thicker sauce, remove the pears after cooked and mix one teaspoon of corn starch with a 1/4 cup water and mix with the wine.
Serve hot or cold. They are delicious warm with a scoop of vanilla ice cream! You can store in the fridge for about a month.
S’mores conjure up childhood memories of campfires with friends and family, biting into that creamy marshmallow with melted chocolate. Yum! Sometimes you don’t have a campfire and you still want s’mores. This recipe does that and takes it up a notch with peanut butter and chocolate hazelnut spread.
Make these delicious s’mores in advance and store in the fridge. Decorate for the occasion or holiday, in this case, Labor Day. It is a real crowd pleaser!
Chocolate Dipped Peanut Butter S’mores
1/2 cup smooth peanut butter
16 graham cracker square (8 whole rectangular pieces, halved)
1/2 cup chocolate-hazelnut spread
8 large marshmallows
1 package white almond bark
1 package chocolate chips or other melting chocolate
Spread a generous dollop of peanut butter onto one side of 8 of the cracker squares, and then spread the chocolate hazelnut spread onto one side of the other 8 squares.
Thread the marshmallows onto 2 metal skewers and carefully toast over a flame on the stove top or grill. Place 1 toasted marshmallow onto each of the peanut butter-covered graham crackers. Top with the chocolate-covered crackers and sandwich together gently.
Melt the white almond bark and milk chocolate in separate glass bowls set over simmering water. Set aside to cool, stirring occasionally to keep the chocolate melted.
When the toppings are at room temperature, one by one dip half of the sandwiches in the white chocolate, allowing any excess to drip off. Work quickly, and then add on whatever sprinkles or toppings you’d like to use. (NOTE: We chose to drizzle melted chocolate over the s’mores and then apply sprinkles.)
Place in the fridge for at least 30 minutes. Then you can store the s’mores at room temperature or in the fridge until you’re ready to serve! (NOTE: I would recommend storing in the refrigerator so the chocolate doesn’t melt. They keep very well without getting soft).
Recipe slightly adapted from Food Network/Ree Drummond
Fresh Peach Cake is delicious, even though the photo of the finished product is not. I was disappointed by the appearance of the finished product, but the taste was delicious.
Next time, I would use a slightly bigger pan, since the batter cooked over the side. However, a few crispy bites of dessert are equally good!
FRESH PEACH CAKE
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans
Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Crusty Bread that I don’t have to knead? Just what I needed to go with the soup I was making. Honestly, the recipe seemed too easy but it worked perfectly. I baked the bread in my Lodge Dutch Oven and I baked it according to directions. The crust was a little too brown, but the interior of the bread was perfect and tasted great!
It is wonderful served with soup and also wonderful as a sandwich. As long as I plan a day ahead, I can make this bread any time!
CRUSTY NO-KNEAD BREAD
3cupsall-purpose flour 1 ¾tsp.salt ½tsp.active dry yeast 1 ½cupswaterroom temperature
Form the dough: In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we’re using active dry yeast. The slow rising process will do the trick.
Allow it to rise: Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 18 hours.
Preheat your oven: Preheat oven to 450°F. Add your cast iron pot to the oven as it’s heating and heat it as well until it’s at 450°F. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
Shape the dough: Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Sprinkle some extra flour directly into the bottom of the pot. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven. Alternatively, you can also place the ball of dough onto a piece of parchment paper, then lift the parchment paper and drop it in the pot, with parchment paper and all. This could also ensure that your bread doesn’t stick at all to the bottom of the pot. I have found that if I use parchment paper, the bread doesn’t brown so much on the sides, but otherwise it’s still crusty and delicious.
Finish the bread: Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.
Hungarian Goulash is different from the Midwest Goulash I grew up with. The Midwest version was always elbow macaroni, hamburger, tomatoes and sometimes, cheese. I experienced the traditional version in a Hungarian restaurant in Denver and again in Eastern Europe. Goulash (Gulyasleves) is one of the national dishes of Hungary. It reminds me of our traditional Beef Stew, although not as thick as stew and uses different spices.
This recipe is an adapted version of the recipe from a tour guide, Food Tour Budapest. We had a marvelous tour of wonderful restaurants, meandering the streets of Budapest experiencing traditional food and drink in historic and unique restaurants. How I wish I could travel again and experience such a tour. Some day… In the meantime, I can recreate the food memories in my own kitchen.
2 tablespoons lard or cooking oil (I used Olive Oil)
2 medium onions, finely chopped
1-2 tablespoons Hungarian sweet paprika; add a bit of spicy paprika if desired
1 pound cubed beef stew meat or pork shoulder
1 teaspoon salt
1-2 teaspoons caraway seed
4 cups water (I added a bit more as the goulash cooked)
1 whole red pepper, chopped
1 whole tomato, peeled and chopped (or a can of tomatoes)
2 potatoes, peeled and cubed
2 carrots, halved and sliced
1/2 cup chopped celery
Optional: small bits of pasta
Add the lard or oil to the stew pot.
Add onions to the hot lard or oil. Cook the onions until they are glossy and saucy.
Remove from the fire and add the paprika. Mix with the onion. Add a bit of water, to prevent from burning.
Add the meat cubes and put back on the fire. Sprinkle with salt and caraway seed. Add more or less, depending on your tastes
Add the chopped carrots and celery.
Once the meat has a bit of color, add water, chopped pepper and tomatoes. Lower heat to simmer and cover. Stir occasionally to prevent burning.
After one and a half or two hours, check the meat. Add the chopped potatoes and cook through, about 20 minutes.
Add the pasta pieced (optional) when the potatoes are almost done.
Taste the broth and adjust seasoning as desired.
Serve with bread (white or rye). Optional: add freshly ground paprika or spicy green pepper.
Raspberries may very well be my favorite fruit and would certainly be on my ‘last dinner’ list. This recipe started out to be Lemon Blueberry Bars as the original recipe stated. Midway through making the bars, I realized the frozen blueberries were off, so quickly switched to raspberries that I had in the freezer. Frankly, I love the results. Even the nutmeg called for in the original recipe suited the raspberries.
Another new favorite!
LEMON RASPBERRY STREUSEL BARS
yield: 24 BARS
2 cups all-purpose flour
2 tablespoons granulated white sugar
2 teaspoons grated lemon zest
pinch of salt
1/2 cup (1 stick) butter, chilled and cut into small pieces
1 large egg
1 teaspoon vanilla extract
2 cups fresh raspberries (I thawed frozen raspberries)
1/4 cup granulated white sugar
1/8 teaspoon ground nutmeg
5 Tablespoons butter, at room temperature
1/2 cup (packed) brown sugar
3/4 cup all-purpose flour
Preheat oven to 400°F. Spray a 9×13-inch pyrex pan with nonstick spray.
Prepare the crust: In a medium bowl, stir together the flour, sugar, zest and salt. Cut in the butter until the mixture resembles coarse crumbs.
In a separate bowl, beat the egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan. Bake 12 to 15 minutes until golden. Remove from oven and set aside to cool slightly. (Keep the oven on)
Sprinkle raspberries over the crust. In a small bowl, combine the 1/4 cup sugar and nutmeg; sprinkle over the raspberries.
Prepare the topping: In a medium bowl, use a rubber spatula to cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly, like streusel. Sprinkle over the raspberry layer.
Green Chile was a novel concept to me until I moved from the midwest to Arizona and then to Colorado. My Iowa roots only knew Chile as red, in Chile Con Carne. I’ve grown to love green chile but I prefer mine mild. This Green Chile was a favorite of mine made at a local office building cafeteria many moons ago. It’s been years since I have made the turkey (vs. pork) green chile and I was happy to experience it once again. The original recipe made a much heavier roux but I prefer it on the lighter side.
Warm flour tortillas to serve with the chile to warm you on these cold winter nights!
TURKEY GREEN CHILE
3 quarts (96 oz.) chicken stock (remove 1 cup for roux)
1/2 cup olive oil
2/3 cup diced onion
1/2 bunch chopped cilantro
12 ounces diced green chiles
2 pounds ground turkey
1 teaspoon crushed garlic
1/2 teaspoon oregano
1/2 teaspoon jalapenos
4 tablespoons flour (or more if you want the chile to be thicker)
16 ounces chopped tomatoes
2 to 3 chopped green onions
salt, cayenne or tabasco to taste
Prepare chicken stock. Simmer while preparing other ingredients.
Heat olive oil; add onion, cilantro, 8 ounces green chiles, turkey, garlic, oregano and jalapenos until turkey is cooked. Lower heat.
Combine flour with the 1 cup of reserved stock to make roux. Mix thoroughly. Add to stock and stir. Add sautéed mixture.
Add 4 ounces green chiles, chopped tomatoes and additional green onions. Season to taste.